Asparagus

This one single vegetable encapsulates everything that’s good about eating seasonal as much as it signifies our global economy. Once heralded as the harbinger of spring, we now get it year-round often imported from a greenhouse in Chile. Germans, however, celebrate the delicate stalks throughout the country only from mid-April to the end of June with their annual “Spargel Feste.”

On a trip to Baden-Baden last year, there was asparagus as far as the eye could see. Green, white, and purple piers standing at attention in every little farmer’s market. On one occasion, two women set up their tent outside the local grocer selling their carefully plucked asparagus. In my unbelievably halting German, I thanked them when they handed me a bag of stalks that had already been shaved of their woody ends.

Seasonal eating is like having a little food party. But when you have it year-round, finding ways to prepare it can be a little daunting. There are only so many times I can roast it, steam it, or top it with hollandaise. Although, a nice lemony shaved asparagus salad is a refreshing surprise. Have it two or three times and you want something else.

While a really simple recipe, I like coating it with lemon juice and olive oil with kosher salt and pepper. Toss grated parmesan on top and roast at 425 degrees for 8 minutes. Quick and easy side dish. It reminds me a bit of a recipe I saw credited to Sarah Michelle Gellar, who has apparently diverged from her Buffy-The-Vampire-slaying days to create an asparagus dish. She made Baked Asparagus Fries. Dredge in flour and then coat in a mixture of buttermilk and egg. Toss in panko crumbs with salt, pepper, garlic powder and parmesan. Bake at 450 for 15 minutes.

Eins, zwei, Super!